St Patricks Halal Corned Beef (Printable)

Savory halal beef brisket cooked slowly with cabbage and root vegetables, ideal for a festive gathering.

# What You Need:

→ Meat and Broth Base

01 - 3.3 lbs halal beef brisket, trimmed of excess fat
02 - 8 cups water
03 - 2 tablespoons kosher salt
04 - 1 tablespoon black peppercorns
05 - 1 tablespoon coriander seeds
06 - 1 tablespoon mustard seeds
07 - 4 whole cloves
08 - 2 bay leaves
09 - 1 large onion, peeled and quartered
10 - 3 garlic cloves, peeled
11 - 1 teaspoon ground allspice

→ Vegetables

12 - 2 lbs small green cabbage, cut into 8 wedges
13 - 6 medium carrots, peeled and cut into 2-inch chunks
14 - 6 medium potatoes, peeled and quartered
15 - 3 celery stalks, cut into large pieces
16 - 1 parsnip, peeled and cut into large chunks (optional)

→ Finishing

17 - Freshly ground black pepper, to taste

# How-To:

01 - Place the halal beef brisket in a large stockpot. Cover completely with 8 cups of water. Add kosher salt, black peppercorns, coriander seeds, mustard seeds, whole cloves, bay leaves, quartered onion, peeled garlic cloves, and ground allspice to the pot.
02 - Bring the pot to a boil over high heat. Immediately reduce heat to maintain a gentle simmer. Cover the pot and cook for 2.5 hours. Skim any foam or impurities that rise to the surface during cooking.
03 - Add the quartered potatoes, carrot chunks, celery pieces, and parsnip if using to the simmering broth. Continue cooking for 15 minutes until vegetables begin to soften.
04 - Add the cabbage wedges to the pot. Simmer for an additional 20 to 25 minutes until both the vegetables and meat are fork-tender. The cabbage should be wilted but still retain some texture.
05 - Carefully remove the brisket from the broth using tongs. Let it rest on a cutting board for 10 minutes to allow juices to redistribute. Slice the beef thinly against the grain for maximum tenderness.
06 - Arrange the sliced beef and cooked vegetables on a large serving platter. Ladle some of the cooking broth over the top for moisture. Season generously with freshly ground black pepper. Serve immediately while hot.

# Expert Tips:

01 -
  • The spice blend creates an authentic corned beef flavor profile without any curing salt
  • One pot does all the work, leaving you free to enjoy the St Patricks Day festivities
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Always slice the brisket against the grain, or you'll end up with tough, stringy pieces instead of tender melt in your mouth bites
  • Don't rush the initial simmer, that's when the magic happens and the beef absorbs all those spices
  • If the liquid reduces too much, add more water, you want enough broth to ladle over the finished dish
03 -
  • Ask your butcher to trim some of the excess fat, but leave enough to keep the meat moist during long cooking
  • The vegetables will continue cooking in the hot broth, so slightly undercook them if you're not serving immediately

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